Salade Niçoise Recipe

Name: Salade Niçoise
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 large eggs; 8 oz green beans, trimmed; 1 lb small red potatoes, halved; 1 lb tuna steak (about 1 inch thick); 2 tbsp olive oil; Salt and black pepper to taste; 4 cups mixed salad greens (e.g., butter lettuce, arugula); 2 cups cherry tomatoes, halved; 1/2 cup Niçoise olives (or Kalamata); 1/4 cup capers, drained; 8 anchovy fillets (optional); 1/4 cup extra-virgin olive oil; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 small shallot, minced

French · Main course · 40 min total

Salade Niçoise recipe videos

A classic French salad from Nice, featuring seared tuna, hard-boiled eggs, green beans, potatoes, olives, and anchovies on a bed of lettuce, dressed with a tangy vinaigrette.

20
min prep

20
min cook

4
servings

480
kcal/serving

Ingredients

4 large eggs
8 oz green beans, trimmed
1 lb small red potatoes, halved
1 lb tuna steak (about 1 inch thick)
2 tbsp olive oil
Salt and black pepper to taste
4 cups mixed salad greens (e.g., butter lettuce, arugula)
2 cups cherry tomatoes, halved
1/2 cup Niçoise olives (or Kalamata)
1/4 cup capers, drained
8 anchovy fillets (optional)
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 small shallot, minced

Instructions

Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let stand 10 minutes. Drain, cool under cold water, peel, and quarter lengthwise.
Bring a pot of salted water to a boil. Add green beans and cook until crisp-tender, about 3 minutes. Remove with a slotted spoon and plunge into ice water. Drain and pat dry.
Add potatoes to the same boiling water and cook until tender, about 10 minutes. Drain and let cool slightly.
Season tuna steak with salt and pepper. Heat 2 tbsp olive oil in a skillet over high heat. Sear tuna for 2 minutes per side for medium-rare. Transfer to a plate and let rest 5 minutes, then slice against the grain.
Make vinaigrette: In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, and minced shallot. Season with salt and pepper.
Arrange salad greens on a large platter. Top with green beans, potatoes, cherry tomatoes, olives, capers, anchovy fillets, and quartered eggs. Place sliced tuna on top.
Drizzle vinaigrette over the salad just before serving. Serve immediately.

Tips

For a vegetarian version, omit tuna and anchovies and add extra eggs or chickpeas.
The salad can be prepared ahead and assembled just before serving to keep ingredients fresh.
Leftover vinaigrette can be stored in the refrigerator for up to a week.

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